SUBWAY 18415

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100ppm); employee discarded and replaced with a new solution.Triple Sink (Quaternary 200ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (46F - Cold Holding); cooked steak (46F - Cold Holding) at front counter, as per employee less than 30 minutes. Employee closed lid during inspection.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on preparation table across 3 compartment sink. Employee removed during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at sandwich assembly not wearing a hair restraint.

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind preparation table across walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed expired for Maxyory Galiz De Ibarra on 11/12/2022 ServSafe.

Basic - Food stored on floor. Observed a plastic gallon of red vinegar on floor by walk in cooler. Operator removed and stored on shelf. Corrected On-Site

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2024-01-25: - No copy of latest inspection report available. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler, front line: sliced ham (46°F - Cold Holding); sliced turkey (47°F - Cold Holding); shredded cheese (47°F - Cold Holding) sliced tomatoes (45°F - Cold Holding); shredded lettuce (45°F - Cold Holding)as per operator about 30 mins ago. Operator removed to the walk in cooler for increased cooling. 2nd temperatures: sliced ham at 43°F, sliced tomatoes at 43°F, sliced turkey at 42°F. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in the dry storage area, water dripping from ceiling, as per operator as a result of faulty air conditioning unit.

Basic - Cove molding at floor/wall juncture broken/missing. Observed in the dry storage area.

Basic - No handwashing sign provided at a hand sink used by food employees, observed at the front counter.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing oils at the front counter.